1876 Josephine Cake

1876 Josephine Cake
The Centennial Cook Book and General Guide
Mrs. Ella E. Myers
1/2 lb butter
1/2 lb brown sugar
5 eggs
1 lb flour
1/2 lb currants
1 glass of white wine
Beat half a pound of butter to a cream, then beat in the sugar, and the five eggs well beaten. Mix it gradually into a pound of flour, add half a pound of currants washed and dried, and a glass of white wine, and bake it, when well beaten together, in a buttered tin.
Did we eat it? Yes
Would I make it again? Probably not
Notes: I almost always use less sugar and cut the cake recipes in half.

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